Each Thanksgiving I make my own cranberry sauce. Sure, I could go to the store and buy a can of it, but really, it’s just as easy to make it, it’s a lot healthier, and I can add my own twist to it.
What’s wrong with the can?
Simple: There are five ingredients, two of which are quite unnecessary. The second ingredient is high fructose corn syrup and the fourth is corn syrup. If you make your own, you can avoid both of these all together.
Following is my simple recipe with pictures to guide you through. Two things you should note before starting: 1. It will NOT look like the one in the can. The one in the can takes it shape from the can and holds it shape from the corn syrup, which we will not be using. 2. You can add so much more to this recipe. I will give suggestions further on.
The Recipe *This can be made a day or two ahead of time!
3/4 cup of water
1/2 to 1 cup sugar (I don’t like it too sweet so I only use 1/2 cup, but this may be too bitter for some, so I would start with 3/4 cup)
1/4 teaspoon salt
One 12-oz bag of organic cranberries, rinsed and picked through
Extras: I don’t use anything else, but you can add orange zest, ground cloves, nutmeg, dried fruit, and the list can go on. Google it and you will find lots of ideas. I think it’s best to start simple.
- Start with your fresh, organic cranberries. Rinse them and pick through them, discarding any bad ones.
- Bring water, sugar and salt to a boil in a saucepan over high heat. Make sure to stir occasionally to dissolve the sugar.
- Stir in the cranberries and return to a boil.
- Reduce heat to medium and simmer until saucy and slightly thickened. This will take about 5 minutes, at which point two thirds of the cranberries will have popped open.
- Transfer to a glass bowl or ceramic dish and let cool. Refrigerate until ready to serve.